Hot and Sassy Corn Bread

Name: Hot and Sassy Corn Bread
Yield: 8 portions
Ingredients: 1 cup stone-ground yellow cornmeal; ¾ cup unbleached all-purpose flour; ¼ cup whole-wheat flour; 1 teaspoon baking powder; ¾ teaspoon salt; ½ teaspoon baking soda; Freshly ground black pepper, to taste; 1 cup canned cream-style corn; ½ cup fresh or frozen corn kernels, thawed if frozen; ½ cup fresh or frozen corn kernels, thawed if frozen; ½ cup sour cream; 1 to 2 fresh jalapeño peppers, minced; 1 tablespoon (packed) light brown sugar; 2 tablespoons vegetable oil; 2 eggs, lightly beaten; ½ cup milk

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

If Fats Waller were around, he’d write a song about this corn bread. Made with cornmeal, sweet corn kernels, and jalapeño pepper, this is just grand! And right up Fats’ alley.

Ingredients

1 cup stone-ground yellow cornmeal
¾ cup unbleached all-purpose flour
¼

Vegetarian
Bread
Spicy

Method

Preheat the oven to 400°F. Butter an 8 inch square baking pan.
Toss the dry ingredients together in a mixing bowl.
In another bowl, stir the cream-s